Make Your Own Probiotic-Packed Sauerkraut at Home with This Easy Recipe!

Here's a simple recipe for making sauerkraut at home:


  • 1 head of cabbage (green or purple)
  • 1 tablespoon of sea salt
  • Optional: caraway seeds or other spices


  • Large mixing bowl
  • Cutting board
  • Chef's knife
  • Glass jar with a lid
  • Weight (such as a clean rock or a small jar filled with water)


  1. Remove the outer leaves of the cabbage and set them aside.
  2. Cut the cabbage in half and remove the core. Then, thinly slice the cabbage into shreds.
  3. In a large mixing bowl, add the shredded cabbage and sea salt. Massage the cabbage with your hands until it starts to release its juices. This will take about 5-10 minutes.
  4. Add any optional spices or seasonings, such as caraway seeds, and mix well.
  5. Transfer the cabbage mixture into a glass jar, pressing down firmly to remove any air bubbles. Leave about 1-2 inches of space at the top of the jar.
  6. Take the reserved cabbage leaves and place them on top of the cabbage mixture, tucking them in around the edges.
  7. Place a weight on top of the cabbage leaves to keep the mixture submerged in its own juices. This will help prevent mold growth.
  8. Cover the jar with a lid and place it in a cool, dark place for at least 1 week. You can taste it after a week and leave it to ferment for longer if you prefer a stronger flavor.
  9. Once the sauerkraut has reached your desired taste, transfer it to the refrigerator. It will keep for several months.

Enjoy your homemade sauerkraut as a tasty and healthy addition to salads, sandwiches, and other meals!